Influence of MW and IR drying methods on microbiological indicators of tea drinks from sea buckthorn raw

The article considers the possibility of using various drying methods in the processing of sea buckthorn raw materials. The authors found optimal technological parameters of microwave drying and infrared drying of leaves and shoots of sea buckthorn, which are by-products of processing. They developed a technological scheme for the production of dry tea drinks, made a selection of equipment and drafted a technological instruction on the production of dry tea drinks from sea buckthorn by-products. Microbiological indicators of obtained tea drinks were investigated. The paper established a positive effect of microwave drying and infrared drying on the microbiological parameters of tea drinks from sea buckthorn leaves and shoots. The developed technology was tested in production conditions of OOO “Small Innovative Сompany “BaikalEcoProduct” and recommended for implementation at sea buckthorn processing enterprises.